Robert Watts

Looking atthe above ingrediant and what is the differance between maltodextrin you put in protein shakes etc and tapioca forr fat powders or are they both the same thing? Cheers rob

made passion fruit the other day got the heaviest pan suitable and turned out pretty good

Sorry in dont whisk constantly, is it best to?

Hi, i use the boiron recipes so 1k puree 30 pectin 800 sugar 200 glucose 20 lemon juice, I uses both a sugar thermomiter and a probe, i have. Ir but havnt used it yet, Pan isnt copper its just a normal deep pan i guess , Younreckon if the pan isnt flat may cause hot spots to burn?

that laser thermometer look like ebay one i just bought? cost me £10

Hi, first id like to say hello, read a few things on this forum and seems full of knoledge Basically when i try making PDFs the bottom of te pan is black before the Mix can reach 107c And as a consequence the whole batch taste like burnt caremel Anyone shed some Light on this please? In using a solid top if this has anything todo with it ? Thanks in advance